Hot wakes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm up the milk. Mix yeast and sugar in the lukewarm milk. Let stand for 5-10 minutes. Rinse currants briefly under hot water and drain well. Put flour, softened butter and eggs into a mixing bowl.

2. 2

   Add yeast milk and knead with the dough hooks of the hand mixer for 3-4 minutes to a smooth yeast dough. Finally add currants and knead. Cover the dough and let it rise in a warm place for 45-60 minutes. Knead the dough again lightly (!!) on a floured work surface and roll it out 2-3 cm thick with a dough roller or press it flat. Use a glass or a round cookie cutter (7-8 cm Ø) to cut out about 16 round rolls and place them on two baking trays lined with baking paper. Cover and leave to rise in a warm place for another 20-30 minutes. Mix egg yolk and cream and brush the rolls with it. Bake one after the other in a preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Put warm hot rolls in a deep plate, cut off a lid and put a piece of butter on the lower half.

3. 3

   Use a glass or a round cookie cutter (7-8 cm Ø) to cut out about 16 round rolls and place them on two baking trays lined with baking paper. Cover and leave to rise in a warm place for another 20-30 minutes. Mix egg yolk and cream and brush the rolls with it. Bake one after the other in a preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Put warm hot rolls in a deep plate, cut off a lid and put a piece of butter on the lower half. Sprinkle with sugar and cinnamon, put the lid back on and pour hot milk over it

4. 4

   Tip: Let baked rolls cool down, cut off a lid as well and fill the rolls with whipped cream. Dust with icing sugar

Nutrition Facts

KCAL
270 kcal

CARBS
28 g

FATS
15 g

PROTEINS
5 g